Just to make you all hungry
For the first time in years I have some friends coming over this evening and I am cooking. So I thought I'd share the menu with you all just to make you hungry.
Broccoli, stilton and pear soup
Thai style fish cakes with a sweet chilli sauce
Baked apples with sultanas and cinnamon filling
Well get you Mr. Master chef 2009! That sounds like an impressive effort you're making, I'd like to try that pudding it sounds yummy and just right for this time of year. Have a great night.
oooh now that does sound scrummy 😀 - you didn't tell us you were a chef Owen? - I assume you are practising for when you ask all us JPeeps (as tammy would say) over for a meal? lol Have a great time Owen, I really hope you enjoy yourself Xx
are you going on Come dine with me or something?
Im hungry now reading that!!!!!
Hmmmm, I was hoping that was an invitation for all of us Mandy....
Sounds delish Owen and that soup sounds very intersting!
Hope it all comes off with out a hitch!!
mmmm a man that can cook 😀 (and a good cook by the sounds of it)
It all sounds nice to me apart from the fish cakes 🤢 (but I don't like fish)
you will have to share the recipe for your soup, it sounds so good 😀
That is a perfect choice for me! You have made me soooo jealous!
Apart from i am pg and not supposed to have the soup - it sounds fabulous!!
Hope you had a great night! xx
Last night went off really well. All food turned out really well, although my home made sweet chilli sauce for the fish cakes was a little hot for one of my guests.
I wasn't sure how the pear in the soup would work out but it actually tasted really nice.
3 bottles of wine also helped the evening along. 😀
Soup was easy to make. 800ml chicken or vegetable stock, 1 kilogram (2lb) of brocolli. Bring stock to boil, add brocolli for a few minutes and then blend. While blending add 50g of crumbled stilton, then return to pan. Peel, halve and core the pears. Pan roast (fry) in some butter until golden brown. Serve soup in bowl, add half a pear to each bowl and sprinkle bowls with 50g of crumbled stilton and a few flaked almonds. Serves 4. Done. With the brocolli use the stalks as well, just trim off the hard outer skin as the middle is nice and soft.